Made with buckwheat flour, these muffins are delicious, rich, and gluten-free. They pair beautifully with your afternoon tea or morning coffee. These also freeze wonderfully.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ½ (12 ounce) package carrots, grated
- 1 ½ cups raw cane sugar
- 1 ¼ cups buckwheat flour
- 5 tablespoons blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup unsweetened applesauce
- ½ cup whole milk
- ¼ cup vegetable oil
- 2 eggs
- ¼ teaspoon vanilla extract
- 6 tablespoons chopped raw almonds
Instructions
- Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
- Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
- Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
- Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
- Remove from the oven and transfer muffins to a wire rack to cool completely.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 68 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |